Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation-Reference-Cited by-同舟云学术

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Published:2018-11 Issue:3 Volume:54 Page:762-770
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Abdollahi Mehdi¹²^ORCID,Rezaei Masoud²,Jafarpour Ali³,Undeland Ingrid¹

Affiliation:

1. Department of Biology and Biological Engineering – Food and Nutrition Science Chalmers University of Technology SE 412 96 Gothenburg Sweden

2. Department of Seafood Science Faculty of Marine Sciences Tarbiat Modares University 46414‐356 Noor Iran

3. Department of Fisheries Sari Agricultural Sciences and Natural Resources University 578 Sari Iran

Funder

Tarbiat Modares University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13991

Reference26 articles.

1. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

2. Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

3. Microstructure ofsuwari andkamaboko sardine surimi gels

4. Roles of endogenous enzymes in surimi gelation

5. Identification of 170k Component which Appears in the Setting Process of Surimi Gel

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